Hashbrown Casserole

A delightful and comforting dish featuring crispy hashbrowns, creamy cheese, and savory ingredients, perfect for family gatherings or weeknight dinners.

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Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 8 servings

Course: Brunch, Dinner

Cuisine: American

Calories: 325

Ingredients Method Notes

Ingredients

Main Ingredients

32 ounces frozen shredded hashbrowns The star of the dish, providing a crispy base.
2 cups shredded cheddar cheese (divided) For creamy and gooey topping.
10.75 ounces cream of chicken soup Adds rich, savory creaminess.
1.5 cups sour cream Provides tanginess and creaminess.
0.5 cup unsalted butter (melted) Enhances flavor and texture.
0.5 cup yellow onion (finely chopped) Provides flavor depth.
2 teaspoons minced garlic Adds flavor to the dish.
1 teaspoon kosher salt Essential for flavor enhancement.
0.25 teaspoon black pepper Adds a subtle kick.
1 teaspoon chopped parsley (optional) For garnish and color.

Method

Preparation

Preheat your oven to 350ºF (177ºC).
Defrost the frozen hashbrowns quickly in the microwave or let them thaw at room temperature for about 30 minutes. Drain off any excess moisture.
In a large mixing bowl, combine the defrosted hashbrowns with 1 cup of cheddar cheese, cream of chicken soup, sour cream, finely chopped onion, melted butter, minced garlic, salt, and black pepper. Stir until well blended.
Lightly grease a 13×9-inch baking dish. Spread the mixture evenly into the dish and sprinkle the remaining 1 cup of cheddar cheese on top.

Baking

Place the casserole in the preheated oven and bake for about 45 to 55 minutes until hot and bubbly, and the cheese is lightly browned.

Serving

Remove from the oven and let it cool for a few minutes. Garnish with parsley if desired and serve hot.

Notes

For added creaminess, fold in cream cheese before baking. For a spicy kick, add diced jalapeños or a dash of hot sauce. Use cream of mushroom soup for a vegetarian version.